let's talk pig......

Discussion in 'Professional Chefs' started by durangojo, Jun 2, 2012.

  1. durangojo

    durangojo

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    kurobuta pig to be exact.....this black pig is a very pretty pig. my sales rep mentioned it to me the other day and i have never eaten it, cooked it or even seen it. i have seen the name in recipes and here and there but that's about it. the price seems really reasonable at $ 4.85/lb. the fact that they are free range just makes it prettier to me.....anyone use kurobuta in their restaurants or catering? is it remarkably better? what do you use...chops? tenderloin? everything? and how? anything else you'd like to add would be good..... thanks

    joey
     
    Last edited: Jun 2, 2012
  2. rbandu

    rbandu

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    Throw that thing in a roasting pit, whole, with some sea salt covered in chicken wire (to keep it together) with banana and/or taro leaves wrapped around it.  I'll be over around 5.
     
  3. chefhow

    chefhow

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    LOVE them!!  Much more fatty(over all marbling is what it used to be like), tender, juicy and better overall flavor than what you find in the generic US market for pork. 
     
  4. duckfat

    duckfat

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    Isn't Kurobuta just a Berkshire or is that a sub-breed of Berkshire? Either way $4.85 is a very good price even for shoulders. The fat content on a Berkshire is much higher than the run of the mill CAFO pork so it's pretty awesome for smoking or pulled pig.

    Dave
     
  5. chefhow

    chefhow

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    Dave,

    Its actually a Berkshire that is fed and bred in Japan in the Kurobuta prefecture.  They are generally raised on whole milk and sweet grass to give them the milky fatty texture and sweet porky flavor found in specialty breeds that is not found in CAFO pork today.  Its basically a Bershire taken a step further in my experience.
     
  6. durangojo

    durangojo

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    thank you for the replies. i did find our quite a bit more from talking to chefs a meat processor friend, and of course the internet. bottom line is it's going on the menu...yeah, i think the price is unbelievable actually, so i'm excited for me and for my customers...they're gonna love it and there's no one else in town serving it!   thanks again

    joey

    now cheflayne has just told me about 'mangalista' pork.... a wooley pig from hungary.....hear it's all the rage...definitely a funny lookin critter.....hmmm do you shear it or eat it?......check it out all
     
    Last edited: Jun 5, 2012
  7. pirate-chef

    pirate-chef

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    It sounds like an amazing price. I know when i was working at a resort in Colorado we used the loin quite a bit and it was amazing. i would highly recommend it.